Hi from Southwest Florida. Started many years ago when we lived in Texas. Used an unmodified ECB, didn't know any better. I lucked out because only used it occasionally for whole turkey. It actually turned out good. I have recently started again with a modified ECB. Had to add dampers on the bottom, installed the charcoal grate off the bottom and added dampers on top. Using a good thermometer located between the two grills. Had to improve the ECB to control the temp and make the whole process a lot less work. Of course using a meat thermometer to finalize the actual temp of the meat is a must. So far Brisket and Baby Back Ribs getting better and better. Ready to start Chicken, Turkey and Pork Shoulder. Thanks for this site it has been great.